Zesty Lemon Curd Recipe Photo By Taste Of Home Zesty Lemon Curd Recipe Recipe 455

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HOMEMADE LEMON CURD



Homemade Lemon Curd image

Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. -Mark Hagen, West Allis, Wisconsin

Provided by Taste of Home

Time 20m

Yield 1-2/3 cups.

Number Of Ingredients 5

3 large eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter, cubed
1 tablespoon grated lemon zest

Steps:

  • In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

EASY LEMON CURD



Easy Lemon Curd image

This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 cups.

Number Of Ingredients 5

3/4 cup lemon juice (about 4 lemons)
Finely grated peel of 4 lemons
4 large eggs, beaten
2 cups sugar
1/2 cup butter, cubed

Steps:

  • Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

Nutrition Facts :

ZESTY LEMON CURD RECIPE PHOTO BY TASTE OF HOME ZESTY LEMON CURD RECIPE RECIPE - (4.5/5)



Zesty Lemon Curd Recipe photo by Taste of Home Zesty Lemon Curd Recipe Recipe - (4.5/5) image

Provided by dette

Number Of Ingredients 5

3 egg, lightly beaten
2 cups sugar
3/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup butter, cubed

Steps:

  • In a large heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold. Spread on muffins or rolls, or serve over waffles or ice cream. Yield: 3 cups.

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